Spicy Shrimp & Grits

Servings: 4
Prep Time: 5 minutes
Cook Time: 1 hour

Ingredients:

4 slices bacon, cut into 1 inch pieces *

1 medium onion, diced
1 large bell pepper, diced in 1/2 inch pieces
1 poblano pepper, diced in 1/2 inch pieces
2 ribs of celery,  chopped
1 Tbsp Old Bay Seasoning
1 tsp smoked paprika
1 Tbsp Minced Garlic
1 tsp cayenne pepper
1/2 cup flour

15 oz stewed tomatoes
32 oz chicken broth
2 sprigs fresh thyme
1 bay leaf
1 lb shrimp, peeled & devined
Green Onions,  chopped
Garlic Butter

1.5 c chicken broth
1.5 c whole milk
1 tsp garlic powder
3/4 c stone ground grits
Salt
1/2 c Shredded cheddar cheese
1/4 c grated Parmesan cheese

To Make Shrimp:

1. Cook bacon in a Dutch oven over medium heat.
2. Remove bacon from pot and all but 3 Tbsp of fat.
3. Sauté onion, celery peppers for about 4 minutes. 
4. Add tomatoes and stir to combine. 
5. Add garlic,  Old Bay & smoked paprika to pot. 
6. Stir in flour and cook for about 5 minutes.
7. Gradually stir in chicken broth and bring to a boil.
8. Add thyme & bay leaf, reduce heat to a simmer and cover.
9. Stir every 10 minutes making sure nothing is stuff to the bottom of the pot.
10. Cook until mixture is thick enough to coat a spoon, about 1 hour. Stir in bacon.

* If you prefer a vegetable based fat, substitute olive oil or grape seed oil for bacon and add salt to taste.

To Make Grits:

1. In a medium pot over medium heat, bring broth and milk to a boil.
2. Whisk in grits and garlic powder and salt. 
3. Bring to a boil.
4. Cover pot and reduce heat.
5. Cook for about 20-25 minutes,  stirring occasionally. 
6. Stir in cheeses.
7. Remove from heat.
8. To Serve:
9. Scoop 1/2 cup of grits into center of a bowl.
10. Ladle 1 cup of shrimp mixture around grits.
11. Garnish with green onions, garlic butter  and freshly ground black pepper.

ENJOY!